Lightened Green Bean Casserole

 

Sometimes we like to try new side dish recipes, tonight was one of those nights.  Ted and I have always loved green bean casserole, we grew up on it as a staple food.   This recipe enhanced it to be actually more tasty then the old classic version.  This has cooking sherry and thyme which made this extra tasty!   I served this with lean center cut smoked chops and we spilt a baked potato.  This made for a lovely dinner just like real comfort food.   Total calories for our meal 396 right up our alley!.  Ingredients                                                                          6 servings

  • 3 tablespoons canola oil, divided
  • 1 medium sweet onion, (half diced, half thinly sliced), divided
  • 8 ounces mushrooms, chopped
  • 1 tablespoon onion powder
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup all-purpose flour, divided
  • 1 cup low-fat milk
  • 3 tablespoons dry sherry, (see Ingredient Note)
  • 1 pound frozen French-cut green beans, (about 4 cups)
  • 1/3 cup reduced-fat sour cream
  •  3 tablespoons buttermilk powder, (see Ingredient Note)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder

Preparation

  1. Preheat oven to 400 °F. Coat a 2 1/2-quart baking dish with cooking spray.
  2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
  3. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
  4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
  • Ingredient notes: Don’t use the high-sodium “cooking sherry” sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
  • Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 211 calories;10 g fat(2 g sat); 3 g fiber; 23 g carbohydrates; 7 g protein; 16 mcg folate; 9 mg cholesterol; 7 g sugars; 0 g added sugars; 421 IU vitamin A; 6 mg vitamin C; 157 mg calcium; 2 mg iron; 536 mg sodium; 324 mg potassium

Original Recipe from Eating Well

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